adapted from Martha Stewart.com Makes 24. 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon coarse salt 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground allspice 1 cup packed light-brown sugar 1 cup granulated sugar 1 cup (2 sticks) unsalted butter, softened 4 large eggs, lightly beaten 1 can (15 ounces) pumpkin puree Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside. In a mixing bowl, on medium speed, cream softened butter with both brown and white sugars until light and fluffy, scraping down sides to make sure all is well incorporated. Add eggs one at a time and mix. Finally add pumpkin. Mix. Add flour mixture and mix until just combined. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely. Frost with Vanilla Bean Cream Cheese Frosting. Vanilla Bean Cream Cheese Frosting More than enough for 30 cupcakes 1 cup of unsalted butter, softened 2 8oz pack of cream cheese, softened 1 whole vanilla bean, split open with a knife and vanilla beans scraped out (Amazon.com has 16 beans for $15) 4-5 cups confectioner sugar (I try and use as little as I can, but making sure it's pipeable) Cream butter and cream cheese together on medium speed until texture is uniform. Add 2 cups of confectioners sugar and beat on low speed until sugar is all incorporated. Add 2 more cups and again mix on low speed until sugar is all incorporated. Add scraped vanilla beans (get every last bit) and mix on medium speed for 8 minutes, occasionally scraping down sides. The key to really creamy frosting is to NOT beat too much air into the frosting but rather, on a medium speed, beat it until it is creamy. |